Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the natural sweetness of strawberries, all encased in a flaky, buttery crust. Perfect for spring and summer gatherings, this pie offers a delightful balance of flavors with a hint of cinnamon and vanilla, making it a timeless dessert favorite.
Ingredients
Scale
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, diced
- 1 teaspoon apple cider vinegar
- 1/2 cup ice-cold water
For the Filling
- 3 cups sliced rhubarb, cut into 1-inch pieces
- 3 cups strawberries, quartered
- 1 cup sugar
- 1/3 cup light brown sugar
- 1/4 cup minute tapioca
- 2 tablespoons cornstarch
- 1/2 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons butter, diced
For Finishing
- 1 egg white, beaten
- Granulated sugar, for sprinkling
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the all-purpose flour and salt. Cut in the cold, diced unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add apple cider vinegar and ice-cold water gradually, mixing until the dough just comes together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling: In a large bowl, combine sliced rhubarb, quartered strawberries, sugar, light brown sugar, minute tapioca, cornstarch, vanilla extract, lemon juice, ground cinnamon, and a pinch of salt. Stir gently to evenly coat the fruit with the dry ingredients, ensuring the mixture is thoroughly combined but not mushy.
- Assemble the Pie: Preheat your oven to 400°F (205°C). Roll out one chilled dough disk on a lightly floured surface into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the dish and trim excess dough from edges. Pour the prepared filling into the crust and dot the surface with diced butter. Roll out the second dough disk and either cover the pie fully or create a lattice top. Seal and crimp the edges to secure the top crust. Brush the top crust with beaten egg white and sprinkle with granulated sugar for a golden finish.
- Bake the Pie: Place the pie on the middle rack of the preheated oven. Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes or until the crust is golden and the filling is bubbly. If the crust browns too quickly, cover the edges with foil to prevent burning. Remove the pie from the oven and let it cool on a wire rack for at least two hours before serving to allow the filling to set properly.
Notes
- For best results, chill your pie crust dough thoroughly before rolling to ensure a flaky crust.
- If fresh rhubarb or strawberries aren’t available, frozen can be substituted; just thaw and drain excess liquid before mixing.
- The minute tapioca helps to thicken the filling without making it gummy.
- Let the pie cool completely to allow the filling to set, which makes slicing easier and cleaner.
- You can apply an egg wash (egg white) to achieve a shiny, golden crust finish and enhance sugar adherence.
